Posts Tagged ‘ Dressing ’

Super Easy Cranberry Dressing

I’m not even sure if this qualifies as a recipe.  It’s really just a few ingredients that work well together and there are so many possible add in’s depending on your personal taste.  I adapted this from my mom’s cranberry dressing which is made with gelatin, therefore not vegetarian.

I don’t really understand her method.  She drains out all of the canned berries liquid that had gelled on it’s own and then adds the gelatin to it.  It’s very good but not at all worth the bother.  Her version takes hours of setting etc.  My version is just as good, personally I’d say better and takes about 5 minutes.

I’m looking forward to this Thanksgiving.  My nephew and his girlfriend will be flying in to join us and I always love company.   The only part I don’t like is where I’m the one who cooks the turkey.  My mom and I actually have it worked out where she purchases it, cleans it up, and removes the utterly disgusting baggie of insides etc.  Thanksgiving morning she’ll drive it over to me and I’ll pop it into my oven.  She cooks up whatever’s in those baggies to prepare the gravy and then finishes the gravy at my house once the bird is done.  It’s not ideal for me personally but it’s a good compromise.

Thanksgiving is the one meal where I actually don’t want a main course.  Even as a kid I barely touched the turkey.  My family goes way overboard with all the yummy side dishes and I’d much rather enjoy a variety of veggie dishes than any one main dish.  This cranberry dish is a favorite of mine.  I can imagine many possible ways to change it with a few different ingredients but my family likes holiday foods the way they’re used to them so I’ll stick to the basics once again!

Cranberry Dressing

2 cans of whole berries

1 small can of crushed pineapple drained well

1/2 cup of crushed walnuts

Just a little cinnamon


Just toss them in a pretty bowl, give them a good mix and refrigerate until ready to serve

Possible add ins:

Chopped apple or pear

Orange segments

Jalapeno & onion for  a salsa version

Chopped strawberries or blueberries

A larger can of pineapple which is what a lot of people use, personally I don’t like the pineapple to overwhelm so I stick with the little can


Tangy Vegan Salad Dressing

I’m turning over a new leaf. This one will be a green vegetable leaf.  I’m going to get myself back to super healthy eating and start working on weight loss.  My goal is to follow the basic premise of Michael Pollan’s Food Rules and just eat as healthily and naturally as possible.  Other than that I have no intention of following any diet gimmick.

I’m going to start this by attempting a variety of different salad dressings.  I’ve not liked store-bought dressings for a long time but have pretty much stuck to oil and vinegar.  I love a simply dressed salad and have a large variety of different vinegar but after a while that gets old.  Then I stop eating so much salad and next whatever weight I’ve lost starts to creep back on.

I’m starting today with this Tangy Vegan Dressing which is similar to a French dressing but not quite the same.  This one the main ingredients are organic ketchup and organic dijon mustard which provide the tangy taste.  This dressing will definitely work well with a basic salad topped with some sliced veg chick patties or crumbled burger.  It will also go well with just a simple salad.  This recipe is so simple it took about 5 minutes total and is both vegan and gluten-free.


1/2 cup ketchup (organic if possible)
1/4 cup dijon mustard (again organic if possible)
1/2 cup canola oil
1 large clove garlic
1/2 a small onion
1 teaspoon agave nectar (more if you prefer sweeter)
1 teaspoon dried basil and some fresh ground pepper


Toss all ingredients into a blender or food processor and blend until well mixed, chill and serve!